Low calorie sweeteners have a bad reputation – but frequent consumers use them as a means to control cravings and cut calories, suggesting that they could be an important public health tool, a researcher suggests.
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
Findings that point to a toxic effect of artificial sweeteners on gut microbes have been dismissed by an industry body, who said the study could not predict what would happen in real life use of sweeteners.
Researchers in the United Arab Emirates say they saw enhanced anti-proliferative, anti-diabetic, and anti-inflammatory activities upon hydrolysis of camel whey proteins, indicating their potential utilization as bioactive and functional ingredients.
Drinks should only be put on the market in the most sustainable option available – packaging that can be recycled and reused, but also has the lowest environmental impact overall, according to a vision set out by a University of Cambridge report. But...
French consumer perceptions of vegetable proteins are on the move, say organisations representing the sector, with two start-up winners of their national food competition exemplifying the grassroots innovation which is feeding through to supermarket shelves.